Spicy Creamy Peri Peri Chicken Livers

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

peri-peri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade options can be lighter and more affordable

Heat a clean pan and add olive oil.

Add onions, garlic, and one sliced green chili to the pan.

Cook the onions until they are translucent, then set aside some of the onions for the creamy sauce.

Add 250 grams of chicken livers to the pan, either whole or sliced.

Fry the chicken livers for 4-5 minutes until they change color and become less pink.

Season the chicken livers with pepper and salt while frying.

Add 1 teaspoon of chili powder for heat, adjusting to taste.

If needed, add a little more olive oil to ensure the livers are nicely seared and browned.

Set the cooked chicken livers aside.

In the same pan, add more olive oil and the reserved onions for the sauce.

Add thyme and 1 teaspoon of tomato puree to the onions and fry for 1-2 minutes.

Pour in 75 ml of water to help combine the ingredients and thicken the sauce.

Add another 50 ml of water and mix until the sauce reaches a saucy consistency.

Incorporate two types of hot sauce (Chippies Crepe and Data Goa Bay) into the mixture.

Add 0.5 teaspoon of smoked chili flakes and another 50 ml of water, mixing well.

Pour in 75 ml of fresh cream to make the sauce creamy and rich.

Add coriander for extra flavor.

Return the chicken livers to the pan, mixing them into the sauce.

Allow the chicken livers to simmer in the sauce for 2-3 minutes until they change color and are fully cooked.

Plate the chicken livers and drizzle the creamy spicy sauce over them.

Serve with shea butter bread, French loaf, or garlic bread, and garnish with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens